Herby Egg Salad Toast
This herby egg salad toast is perfect for breakfast or brunch. The tangy mayo mixture pairs well with the eggs and fresh herbs.
Thank you to Eggland’s Best for sponsoring this blog post. All opinions are my own.
If you know me, you know by now that I love simple, flavorful meals. Egg salad is one of my go-to meals because it’s easy to make and it is also really satisfying. When it comes to egg salad, I am picky about my eggs. I truly believe that some eggs taste better than others. But it’s a known fact that the nutritional profile of some eggs are actually different than others. I’ve been purchasing Eggland’s Best eggs for years, and here are some of the reasons why I love them:
Eggland’s Best Eggs contain six times more vitamin D than ordinary eggs, which can help support a healthy immune system.
They contain more than double the omega-3 fatty acids than ordinary eggs, and research suggests that omega-3s give the immune system a boost by enhancing the function of immune cells.
They contain more than double the vitamin B12 than ordinary eggs, which plays a key role in white blood cell production, and white blood cells are essential to a healthy immune system.
Eggland’s Best eggs also contain other key micronutrients that help support a healthy immune system, such as selenium, folate, vitamin A and Zinc.
I eat Eggland’s Best eggs just about every morning because the healthy fats and protein always keep me satisfied for hours. I love the fact that I can purchase Eggland’s Best eggs in just about any grocery store, meaning that I don’t have to search around for them. It makes breakfast time super easy. This is especially important for really busy people!
Ingredients for Egg Salad
Eggland’s Best eggs
Mayo
Honey
Vinegar
Fresh Herbs (I used a mixture of basil, dill and chives. Feel free to get creative)
Celery
Red Onion
How To Make Herby Egg Salad Toast
Prepare the toast first. Heat some butter in a pan and toast the bread until its nice and crispy. This step is important. This is the vehicle for your egg salad. Be careful not to turn the heat up too high or your butter will burn. No one likes burnt butter.
For the Eggland’s Best eggs, bring your water to a boil and then gently lower the eggs into the water. Be very careful, or your eggs will crack. I use a slotted spoon to lower my eggs into the water. Cook them for 8 minutes. For a jammier egg, cook them for 6-7 minutes.
Mix the mayo, honey, vinegar and Dijon mustard, half of the herbs and then assemble your toast.
Herby Egg Salad Toast
Ingredients
- 4 slices of bread (preferably sourdough or French bread, but feel free to choose your own!)
- 2 tbsp butter
- 4 Eggland’s Best Eggs
- 3 tbsp mayo
- 1 tsp Dijon mustard
- 1 tsp honey
- ¼ tbsp white vinegar
- Salt and pepper to taste
- 2 tbsp chopped celery
- 1 tbsp chopped red onion
- 3 tbsp fresh herbs, chopped (I used basil, dill and chives)
Instructions
- Add your butter to a pan over medium heat. Once the butter melts and starts bubbling, add your bread to the pan. Toast the bread for a couple minutes on each side or until it is golden brown and nice and crispy. Do not turn the heat up too high or your butter will burn.
- Fill a medium sized pot with water and bring to a boil. Gently lower your eggs into the water and boil them for 8 minutes. Once the 8 minutes are up, remove the eggs from the heat and pour the water off of the eggs. Let them sit in the pot for about 5 minutes
- In a small bowl, mix the mayo, Dijon mustard, honey, white vinegar, and salt and pepper. Then stir in the celery and red onion. Stir in half of the fresh herbs. Use the other half to top your toast.
- To assemble your toast, chop the eggs and then put them on the toast. Then drizzle the mayo mixture onto to the toast, followed by the fresh herbs. Serve immediately.